BRUNCH SAUSAGE-EGG POT PIE WITH PUFF PASTRY CRUST
You can prepare the pie a day ahead and refrigerate overnight, or freeze pie for up to one month. Although I have only made this using puff pastry, I would think that you could use a plain pie pastry for this instead of the puff pastry. This is delicious! If you want cut the sausages in half after browning.
Provided by Kittencalrecipezazz
Categories Savory Pies
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Brown the sausages in a skillet for about 5 minutes, turning occasionally; remove from pan and set aside.
- Add in onion or shallot; saute for about 3 minutes or until softened.
- Add in mushrooms; saute for about 6 minutes.
- Add in cream cheese and the sausages back to the skillet; cook, stirring until cheese has melted (about 3 minutes).
- Spoon the sausage/cheese mixture into an 8 x 8-inch square baking dish.
- In a bowl whisk eggs with 3 tablespoons whipping cream or half and half cream OR milk.
- Add to the skillet and scramble (leaving slightly undercooked).
- Spoon eggs over the sausage.
- Sprinkle with breadcrumbs (do not mix in).
- On a floured surface roll out pastry to a 9x9 inch square.
- Brush with melted butter.
- Place on top of the baking dish (butter-side down) and "crimp" edges.
- Brush the top of the pastry with more melted butter.
- Cut about 5 steam vents in top of pastry.
- Bake in a 350 degree oven for about 30 minutes, or until pastry is golden brown and the filling is bubbly.
Nutrition Facts : Calories 1421.5, Fat 114.7, SaturatedFat 45.2, Cholesterol 666.7, Sodium 1854.1, Carbohydrate 38.7, Fiber 2, Sugar 3.5, Protein 57.6
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Laura Evans
[email protected]I can't wait to see how this turns out!
Md Aktar
[email protected]I'm going to add some extra cheese to mine.
Jeannette Sigala
[email protected]This pot pie is perfect for a cold winter day.
M Latif
[email protected]This recipe is a must-try!
Gyaneshwar Prasad
[email protected]I'm going to make this for my next brunch.
Jihad Chowdhury
[email protected]This is the best pot pie I've ever had!
Yakubu Anita
[email protected]Can't wait to try this!
Ranjit Kumar Sah
[email protected]Looks delicious!
Ruby Fenwick
[email protected]Yum!
Matt Warren
[email protected]This recipe is a keeper! I will definitely be making it again.
Ezra
[email protected]I'm not a huge fan of sausage, but I really enjoyed this pot pie. The puff pastry crust was amazing!
md reyad hassan
[email protected]This pot pie was a great way to use up leftover sausage and eggs. It was easy to make and very tasty.
Dulce goldwire
[email protected]Overall, I thought this recipe was pretty good. The filling was flavorful and the crust was flaky, but I would have liked it to be a bit more cheesy.
yasir subhani
[email protected]This recipe was a bit too time-consuming for me, but the final product was worth it.
Happy Nxumalo
[email protected]The sausage and egg filling was a bit bland for my taste, but the puff pastry crust was delicious.
SANJU RAJPOOT
[email protected]I love that this recipe uses puff pastry crust. It makes the pot pie so much more special.
ssenyonga julius
[email protected]This pot pie was easy to make and turned out beautifully. The puff pastry crust was especially impressive.
Aaditya Kadariya
[email protected]I've made this recipe several times now, and it's always a hit with my family and friends. The sausage and egg filling is hearty and flavorful, and the puff pastry crust is always a crowd-pleaser.
Brianna harrison
[email protected]This brunch sausage egg pot pie was a delightful surprise! The flavors of the sausage, eggs, and vegetables were perfectly balanced, and the puff pastry crust was flaky and golden brown.